A Guide to Identifying Greens, from Kale to Collards

A Guide to Identifying Greens, from Kale to Collards

Not all greens are created equal. While mustard greens are spicy, swiss chard is mild and versatile. Kale can be charred, tossed in salads, sautéed, or blanched, while turnip greens are best braised. One thing all these leafy greens have in common: They will shrink dramatically when cooked. Budget at least one pound of raw greens for two people.